I make dressing the same way; the sausage is the foundation, really. I also simmer the neck and giblets while the bird cooks, and use the broth to moisten.
My younger son will fight you over the dressing. He loves it.
I haven’t tried the eggs, either. I could see making the upgrade this year.
Gravy from pan drippings; my technique is to put some of the pan juice and a some of the leftover giblet broth in a jar with the flour. With the lid on tightly, shake the jar vigorously. Slowly pour the mixture into the boiling remainder of the pan juice. No lumps, very even texture.
I use a similar approach to making the gravy...use a couple teaspoons of COLD water with the flour to make a paste, then add back some of the turkey fat from the drippings to make a roux. Then SLOWLY add that to the pan with the rest of the drippings. Makes totally lump-free smooth gravy. Sometimes thicken with a bit of cornstarch, but usually the flour is enough.
Right out of my wife’s Better Homes & Gardens Cookbook which was handed down from her Mom...printed in the 50s. Still a useful tool for cooking.
My son didn’t turn vegetarian, but he’s not a huge turkey fan (loves steak, especially “Fred Steak”). My middle daughter loves fish even though she’s vegetarian in every other way. She’s softened quite a bit.